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Guisado De Nopales - Cactus Paddle Stew

A unique recipe from Inelva Carrasco Espinosa of Oaxaca, Mexico also known as stewed cactus paddles. Epazote - pronounced (eh-paw-ZOH-teh) An herb well-known to Mexican and Caribbean cooking. It is also known as pigweed or Mexican tea and is frequently regarded as a garden pest. It is most commonly used in black bean recipes to ward off some of the gassy side affects of eating beans. Much like cilantro, it is referred to as an acquired taste. The herb is quite pungent and some say it smells like fuel. Epazote is a commonly found plant native to Mexico and the tropical regions of Central and South America and is widely naturalized throughout the world. In Brazil it goes by the name erva-de-santa-maria or mastruco; in Peru it's called paico, and it is known throughout Mexico and Latin America as epazote.
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Beef Pozole (Hearty Beef Soup)

I haven't tried this pozole recipe yet, but I love pozole. I've had it with pork, which is the usual meat ingredient and with chicken, but I've never had it made with beef. The list of ingredients is wonderful, just the things I enjoy with the exception of epazote, not because I don't like it, but because I can never find it at the store. I received this via e-mail this morning from the "Beef, It's What's for Dinner" website.
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Mushrooms a La Galera

Mushrooms a La Galera

A recipe from "Zarela's VeraCruz"--Champinones from the Restoràn Galera in Xico.This dish could also be turned into an appetizer ? a quesadilla-like filling for folded tortillas (freshly made, if possible). The flavor of epazote is preferable, but you can substitute 10 cilantro sprigs, if you have to.
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Chicken Tortilla Soup

Chicken Tortilla Soup

Epazote is a weedlike Mexican herb which adds a distinctive flavor. It is sometimes available at Fiesta and other Mexican specialty markets. Cilantro can be used as an alternative.
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Papadzules

This is a classic Mayan dish from Yucatán made with the minimum of ingredients. Warmed corn tortillas are dipped into a pumpkin seed sauce from which the green oil has been extracted, and flavored with epazote. The tortillas are filled with chopped hard-cooked egg and topped with a tomato sauce. The final touch is given by little decorative pools of the green oil. Great care has to be taken to ensure that these ingredients are the freshest — slightly rancid or bitter pumpkin seeds can ruin it — and great care also should be taken in the preparation.
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Other Gluten Free Recipes:
cooking - pea soup - split pea soup - enchilada - book - low calorie - stroganoff - spanish rice - brown gravy - breakfast casserole

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